Josephine Lopez
Las Vegas
Summary
Accomplished Line Cook with a proven track record at Margaritaville, where I enhanced customer satisfaction through meticulous attention to detail and a high accuracy rate in order preparation. Skilled in food safety and kitchen sanitization, I excel in high-volume environments, demonstrating exceptional teamwork and leadership abilities. My dedication to quality control and staff training ensures culinary excellence and operational efficiency.
Overview
29
29
years of professional experience
Work History
Line Cook
MARGARITAVILLE - Margaritaville Holdings, IMC, Coral Hosp
12.2003 - 05.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Verified proper portion sizes to consistently attain high food quality standards.
Line Cook
Star Trek
11.1999 - 11.2002
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Grilled meats and seafood to customer specifications.
Line Cook
Dive Restaurant & Bar
06.1995 - 11.1999
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Education
GED -
CCSN
Las Vegas, NV06.1994
Skills
Able to work in high volume
Physically able to lift heavy objects
Knife skills
Knowledgeable in food safety
Experience in expediting food
- Customer Service
- Reliable and Trustworthy
- Active listener
- Food Preparation
Dedicated
- Food safety knowledge
Attention to Detail
- Cleanliness standards
- Professional Attitude
- Kitchen Sanitization
- Knife Skills
- Kitchen Station Setup
- Following cooking methods
- Deep Fryer Operation
- Kitchen Organization
- Quality Control
- Grilling Techniques
- Ingredient Preparation
- Food Safety Standards
- Server Communication
- Meat Cutting
- Frying techniques
- Food presentation
- Food Allergen Safety
- Prepared Foods Plating
- Food Storage
- Portion Control
- Food Storage Procedures
- Stock Rotation
- Crew training
- Menu Item Memorization
- Portioning
- Back of House Operations
- Kitchen Equipment Management
- Ingredients measuring
- Allergen awareness
- Food rotation
- Entree Preparation
- Appetizer Preparation
- Food spoilage prevention
- Garnishing
- Collaboration and Teamwork
- Food Preparing, Plating, and Presentation
- Safe Food Handling
- Food handling
- Sanitization
- Frying
- Cleaning procedures
- Leadership and Decision Making
- Food Handler Certification
- Staff Training
- Food Plating
- Kitchen Equipment Operation
- Plating and presentation
- Back of House Management
Timeline
Line Cook
MARGARITAVILLE - Margaritaville Holdings, IMC, Coral Hosp
12.2003 - 05.2024
Line Cook
Star Trek
11.1999 - 11.2002
Line Cook
Dive Restaurant & Bar
06.1995 - 11.1999
GED -
CCSN
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